Chicken Apple Sausage Rolls (Ready-to-Print Version)
Flaky crescent rolls stuffed with smoky chicken sausage, apple, and a touch of thyme for warm gatherings.
# What You’ll Need:
→ Dough
01 -
1 package (8 oz) crescent roll dough
→ Filling
02 -
4 smoked chicken and apple sausages, casings removed
03 -
1 tablespoon olive oil
04 -
2 tablespoons finely diced onions
05 -
½ teaspoon dried thyme
06 -
1 tablespoon Dijon mustard
→ Finish
07 -
1 large egg, beaten
# Step-by-Step Guide:
01 -
Heat olive oil in a skillet over medium heat. Add finely diced onions and sauté until translucent, about 2 to 3 minutes. Crumble sausage into the pan and cook, breaking it up, until lightly browned and heated through. Stir in dried thyme and Dijon mustard until well combined. Remove from heat and let cool slightly.
02 -
Unroll crescent roll dough onto a flat surface. Separate into 8 triangles along perforations. Gently stretch each triangle if needed to widen for filling.
03 -
Place a heaping tablespoon of sausage filling on the wide end of each dough triangle. Roll tightly from the wide end, tucking in sides to fully encase filling. Arrange rolls seam-side down on a parchment-lined baking sheet.
04 -
Brush each roll with beaten egg to ensure a glossy, golden crust. Bake at 375°F for 13 to 15 minutes, or until rolls are puffed and deep golden brown.
05 -
Allow rolls to cool slightly on a rack before serving. Serve warm for optimal flavor and texture.
# Handy Tips:
01 -
Chilling the sausage filling before assembly helps the dough maintain shape and prevents bursting. Avoid overfilling to ensure neat rolls. Pinch seams firmly for a bakery-quality finish. Adding a sprinkle of flaky sea salt or extra thyme on top before baking enhances aroma and flavor.